The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (201 - 210)

• 

  0.07 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 21.4
• 

  0.01 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 150
• 

  0.05 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 30
• 

  0.26 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 5.8
• 

  0.09 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 16.7
• 

  0.25 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 6
• 

  0.05 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 30
• 

  1.35 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 1.1
• 

  0.88 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 1.7
• 

  0.02 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 75